Ask and ye shall receive. One of you requested my Mediterranean Grain Salad recipe. Well, here it is. This is a versatile dish — make it with couscous, wheat berries or quinoa. Or try it with a medley and reap all their whole-grain benefits.

For quinoa:
1 1/2 cups uncooked quinoa
2 cups vegetable or chicken stock
Bring stock to a boil in a large saucepan; stir in quinoa. Cover, reduce heat and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.

Once you have picked and cooked your grain of choice, fluff it with a fork and add it all to a bowl. Cool for a few minutes. Add remaining ingredients, fold together and serve.